Fluffy Japanese Cheesecake Recipe
User Reviews
5
Fluffy Japanese Cheesecake Recipe
Description
The recipe begins by melting cream cheese, butter, and milk together for a smooth base. Egg yolks are mixed in along with lemon juice and vanilla, which add brightness and aroma. Dry ingredients including flour, cornstarch, and salt are incorporated to provide structure without heaviness. Separately, egg whites are whipped with cream of tartar and sugar to stiff peaks, then gently folded into the batter to aerate the mixture, resulting in a light and fluffy texture after baking.
Baked in a 9-inch pan at 350°F, the cheesecake develops a slightly golden, delicate top with an interior that is moist and soft rather than dense. This cake is often enjoyed fresh at room temperature, offering a mild sweetness balanced by the slight lemon tang. Its texture and flavor set it apart from heavier, traditional cheesecakes.
The cake can be stored at room temperature for a few days or refrigerated for up to five days in an airtight container. Freezing is possible but may reduce fluffiness. It’s best consumed fresh or within storage guidelines to preserve its characteristic texture.
Ingredients
- 8 oz cream cheese
- 4 Tbsp butter
- 7 Tbsp milk whole
- 6 egg seperated
- 1 1/2 Tbsp lemon juice
- 2 tsp vanilla extract
- 3/4 cup sugar divided
- 3/4 cup all-purpose flour
- 2 1/2 Tbsp corn starch
- 1/4 tsp salt
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a pot on the stove, melt the cream cheese, butter, and milk, and whisk together until smooth, then remove from the heat and set aside.
- Separate the egg yolks and egg whites into two large bowls. Once the cream cheese mixture has cooled to room temperature, whisk it into the bowl with the egg yolks.
- Next, add the lemon juice, vanilla, and half of the sugar into the mix.
- Then, add the flour, cornstarch, and salt into the mix and whisk together until there are no more lumps.
- Next, in the bowl of egg whites, use a hand mixer and whip the egg whites. Once soft peaks are reached, add in the sugar and cream of tartar and continue mixing until firm peaks are formed.
- Then, and this is the most important step, using a metal spoon, gently fold in ⅓ of the egg whites into the mixture and then fold in the remainder of the egg whites ever so lightly into the mix.Note: The batter should look almost marbled, do not fully incorporate them together or it won't come out correctly, and you will lose the bubbles and air in the batter.
- Pour the batter into the cake pan place the cake pan on a baking sheet with sides, and add in a very thin water bath using hot water (if it’s easier to add the water when it’s already in the oven, that works too and keeps water off your floors).
- Bake at 350 degrees Fahrenheit (177 degrees Celsius) for 30 minutes, then lower the temperature to 300 degrees Fahrenheit (149 degrees Celsius) and bake for 12 minutes. After this, turn the oven off and open the oven door slightly for 30 minutes, then remove from the oven and the water bath and allow the cake to cool to room temperature.
- Finally, top with a generous dusting of powdered sugar, and enjoy!
Notes
- Store the cake in an airtight container at room temperature for 2-3 days or refrigerate it for 3-5 days to maintain freshness.
- Freezing is possible for up to two weeks but may cause some loss of the cake's fluffy texture.
- For best texture and flavor, consume the cheesecake fresh or within the recommended storage times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 191kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 103mg | 34% |
| Sodium | 148mg | 6% |
| Potassium | 97mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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